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sausage From almonds


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Sausage from almonds. Crush some almonds, add spices you'd add for cakes, you may add some bread, add eggs and rose water, but after you've stuffed it with this, cook it quickly, stuff the pig intestines, put it on a grate, roast it slowly, flip it regularly while roasting; tie both ends; if you like it toasted, roast it some more with butter in a pan, add some salt to the stuffing. Dish from rose hip that is good for urinary tract and kidney stones. Once the rose hip is ripe in the autumn, put them into a clean pot and cut them into two, take out the seeds, cut the hairs; wash it, put it into wine and water; a bit more water so that it becomes softer; put it onto a white cloth, add some sugar to water and boil it, once half boiled, add the peeled rose hips. Boil it until the sugar dissolves. You can make it with must, quince, sugar and sweet wine. Sometimes they add carnation too.

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